Madeleine Kamman

Whole-Egg Torten

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Whole-Egg Torten are spongecakes, made with nuts or nuts mixed with bread crumbs instead of flour.

Ingredients

Ratio of Ingredients per Cup of Ground Nuts

  • 3 large eggs, separated
  • ⅓ cup bread crumbs or cake crumbs, toasted or not toasted, as preferred

Method

Mixing Pattern

The technique is familiar. The egg yolks are ribboned with sugar and the beaten egg whites topped with ground nuts are folded into the ribboned mixture.

Leavening Agent

100 percent egg foam

Baking Temperature

350°F